Recipe(tried): Stuffed Chicken in Marsala Butter, Steamed Asparagus

Dinner last night...This was just delicious, adapted from a recipe by Sara Moulton. I served it with Garlic Mashed Potatoes, Butter-steamed Asparagus and fruit salad drizzled with Chambord..

notes: If using frozen chicken breasts, cut the pocket before they are completely thawed, much easier to keep from cutting all the way through the meat.

The original recipe has 10 ounces sliced mushrooms. I didn't have any. To use them, the directions say to remove the chicken when browned, add mushrooms (they would soak up any extra oil) and saute on high heat until browned, add the marsala to the pan, reduce and then add the stock and chicken back to the pan.

Stuffed Chicken in Marsala

6 boneless, skinless chicken breasts
Salt, pepper and thyme
6 slices prosciutto
6 slices swiss cheese
Flour, for dredging
Canola oil
1/2 cup marsala wine
2 cups chicken stock (I use low sodium canned broth)
1 tablespoon butter
1 tablespoon flour

Starting at short large end, cut long pockets into chicken breasts. Lay out a slice of proscuiutto and top with a slice or two of swiss, to cover the prosciutto. starting at small side, roll up tightly. Stuff each breast with a roll, pressing cut edges of chicken breast closed. Season chicken with salt, pepper and thyme. Put flour on a plate and flour each breast on all sides. Shake off excess. Heat a couple of tablespoons of oil in a skillet over medium heat and saute chicken breasts until brown on both sides. Repeat until all breasts are browned, adding oil as needed. You don't want a lot of oil left in the pan. Add Marsala to skillet, stir to deglaze the skillet and reduce by half, about 5 minutes. Add chicken stock to skillet and simmer until chicken is cooked through, about 25 minutes(depending on size of breasts. Transfer chicken to platter. Taste sauce and add salt if needed. Thicken sauce by making a buerre manie with butter and flour, and whisking it in until sauce thickens and cooks for a minute. Serve chicken breasts with sauce.

Butter-Steamed Asparagus
Snap off tough ends from 1 pound slender asparagus and cut on the diagonal in 1 1/2 inch slices. Use a 10 inch or larger frying pan that has a cover. Melt 2 tablespoons of butter (I use 1 generous tablespoon)in the pan over high heat. Add asparagus and 2 tablespoons water: stir. Cover and cook at high heat, stirring or shaking pan occasionally, until asparagus is tender and liquid is gone. (2-3 minutes). Season to taste with salt and serve immediately. Makes 2 to 3 servings.